Deliciously Soft & Chewy Protein Cookies

Craving a sweet, decadent treat that won't derail your fitness goals? Look no further! These soft-baked protein cookies are the perfect solution. Packed with protein and the rich, satisfying flavor of dark chocolate and hazelnut spread, they deliver a truly delicious and guilt-free snack. Whether you need a post-workout refuel or a healthier dessert, this recipe is a must-try.

Ingredients

• 100g dark chocolate, chopped
• 100g chocolate hazelnut spread (like Diablo or Nutella)
• 100g dark brown soft sugar
• 1 pinch salt
• 1 large egg
• 100g all-purpose flour
• 120g chocolate whey protein powder
• 1 teaspoon baking powder

Instructions

1. Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the dark brown soft sugar, salt, egg, and hazelnut spread until the mixture is smooth and well combined.
3. In a separate bowl, whisk together the all-purpose flour, chocolate whey protein powder, and baking powder.
4. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix the dough.
5. Gently fold in the chopped dark chocolate.
6. Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving some space between each one.
7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Ingredient Substitutions

• Hazelnut Spread: You can use any chocolate hazelnut spread, or swap it for peanut butter, almond butter, or cashew butter for a different flavor profile.
• Dark Brown Sugar: Coconut sugar or light brown sugar can be used as a 1:1 substitute. For a lower-sugar option, a granulated sweetener like erythritol can work, but may slightly alter the texture.
• All-Purpose Flour: Oat flour or a 1:1 gluten-free all-purpose flour blend can be used.
• Chocolate Whey Protein: Vanilla or unflavored whey protein will also work well. For a plant-based version, you can try a pea or soy protein blend, but you may need to add a splash of milk if the dough seems too dry.
• Egg: For a vegan option, use a "flax egg" (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for 5 minutes).

Optional Modifications

• Extra Crunch: Add 50g of chopped walnuts, pecans, or almonds to the dough along with the chocolate chips.
• Flavor Boost: Add 1 teaspoon of vanilla extract or ½ teaspoon of peppermint extract to the wet ingredients.
• Salty & Sweet: Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
• Different Chips: Swap the dark chocolate for white chocolate chips, butterscotch chips, or peanut butter chips.

How to Store Your Protein Cookies

Store the cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, you can freeze them. Place the completely cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. They will keep well in the freezer for up to 3 months.

Notes & Tips

• Don't Overmix: To keep the cookies soft and tender, mix the dough only until the flour is no longer visible. Overmixing develops gluten and can result in tough cookies.
• Protein Powder Varies: Different brands and types of protein powder absorb liquid differently. If your dough feels overly sticky, add a little more flour, one tablespoon at a time. If it feels too dry, add a tablespoon of milk.
• Let Them Cool: The cookies will be very soft when they first come out of the oven. Letting them cool on the baking sheet is crucial as it allows them to set properly.